Crispy Parmesan Polenta With Poached Eggs - cooking recipe

Ingredients

9 oz instant yellow polenta
2 tbsp butter
2 tsp olive oil
2 cups whole milk
2 tbsp heavy cream
2 tbsp chopped rosemary leaves
1 tbsp finely grated lemon peel
1/4 cup grated Parmesan cheese
2 tsp vinegar
8 None eggs
None None Arugula leaves, to serve
None None Tomato sauce, to serve

Preparation

Preheat the oven to 425\u00b0F. Lightly grease a foil-lined a 11 x 7 inch baking pan.
Bring 4 cups water to a boil. Gradually add polenta, stirring vigorously. Stir in butter and olive oil. Reduce heat to medium. Cook 2-3 mins, stirring continuously. Stir in milk. Cook 2-3 mins, stirring continuously. Add cream, rosemary and lemon peel, stirring well. Pour evenly onto prepared pan; smooth surface. Set aside to cool.
Cut cooled polenta into fingers. Arrange polenta on foil-lined baking sheet. Spray with no stick cooking spray. Sprinkle with Parmesan cheese.
Bake 15-20 mins until crisp and golden.
Meanwhile, bring 4 cups water to a boil in a large saucepan. Stir in vinegar. Reduce heat to gentle simmer. Break eggs into water in batches of 1 or 2. Simmer 2-3 mins until whites are completely set and yolks begin to thicken. Remove with slotted spoon. Serve on bed of arugula leaves and polenta fingers. Top with tomato sauce.